Recipe: Brown bread & butter ice cream (Makes 1 litre)

Keys hung up, briefcase down. Jacket off, apron on. With my black stiletto’s on, I’m able to reach for my recipe books on the top shelf. A recipe book, to me, is like reading a Karma Sutra book. Instead of every page displaying a sexual position, these recipe books are lined with saliva-stimulating food pictures  -  getting me more and more excited as I turn each page.

Recipe from Tessa Kiros (Apples for Jam)

Bread and ice cream together you might say? Well it’s like a short man with a big package. Deceptive but what a wonderful surprise.

Ingredients

100g brown bread, torn into chunks

100g brown sugar

60g butter

2 eggs

1 teaspoon vanilla extract

125ml milk

375ml pouring single cream

Method

·         With all the whisking, ice cream-making is ideal for building strong arm muscles. Strong arms can go up and down for hours, hence ice-cream makes for happy men.

1.       Preheat the oven to 200 degrees.

2.       In a processor, pulse the bread chunks into crumbs.  Press the processor button in-out; in-out at a rapid speed to make for a good pulse.

3.       Grease a large baking tray with a little butter, lubricating the surface well.  

4.       Scatter the crumbs and the sugar over the tray, and then mix together with your fingers. Clean your hands well, as there’ll be no touching of anything with dirty fingers.

5.       Bake for about 12 minutes until the crumbs are golden and crisp, turning them twice during this time. Depending on the heat of the oven, the crumbs may brown quicker.

6.       Leave the crumbs to cool and then break up any clumps with your hands. Those who are great with their hands will create better crumbs.

7.       Melt the butter in a small pan until it starts to turn a little golden. Pour into bowl to cool. After any heating, there needs to be a cooling.

8.       Beat the eggs with the vanilla. Let the vanilla arouse your nose.

9.       Heat the milk with 125ml of the cream in a pan over a medium-low heat until almost boiling.  Start off slow and end fast.

10.   Whisk a ladleful of the milk/cream mixture into the eggs and beat constantly to prevent them from scrambling. Beat hard, harder...harder. Gradually pour in the rest of the liquid, whisking all the time. Here you’ll have to multitask but it’s always good to be able to do two things with your hands simultaneously.

11.   Pour it all back into the saucepan, lower the heat to minimum and heat for a few minutes, whisking all the time to cook the eggs and thicken the mixture. Remove from the heat and cool for 10-15 minutes, whisking now and then.

12.   Stir in the remaining cream, the melted butter and the sugary crumbs and pour into a container that has a lid. Put the lid on, making sure it’s on tight.  A tight container is always better then a loose one. Leave in the fridge until completely cool.

13.   Put the container in the freezer. After an hour give the mixture an energetic whisk with a hand whisk. Hold the whisk tight, a fast whisk with a tight grip is more effective than a fast whisk with a loose grip. Put back into the freezer and whisk again after another couple of hours. When the ice cream is nearly firm, give one last whisk and put back in the freezer to set.

14.   Now that your arm is all pumped up, serve to your man to enjoy with a side plate of wrist action.